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When the sun is shining, and the weather is warm, there’s no better time to indulge in delicious baked goods that capture the essence of summer.
Whether you’re hosting a picnic, preparing a dessert for a family gathering, or simply craving something sweet and fresh, summer baking is the perfect way to embrace the season.
From juicy fruit-filled pies to tropical-inspired treats, these 24+ summer bake recipes will help you make the most of summer’s bounty.
In this collection of recipes, you’ll find a variety of options that combine the flavors of ripe summer fruits, light and refreshing ingredients, and the warmth of baked goods.
Whether you prefer fruit tarts, crumbly scones, or indulgent cheesecakes, there’s something here for every occasion.
Let’s dive into these summer-inspired baking ideas that are sure to make your warm-weather gatherings even more enjoyable.
24+ Mouthwatering Summer Bake Recipes for Delicious Warm-Weather Treats
Summer baking is all about celebrating the vibrant flavors of the season, from the juiciest berries to the most fragrant citrus fruits.
With these 24+ summer bake recipes, you can bring the perfect balance of sweet and savory treats to your kitchen table, whether you’re baking for a special event or simply satisfying your craving for something fresh.
These recipes are easy to follow and guarantee delicious results that will delight your family and guests alike.
So, dust off your apron, preheat your oven, and get ready to savor the tastes of summer in every bite.
Peach & Blueberry Crumble Bars
Celebrate the sweet essence of summer with these Peach & Blueberry Crumble Bars. Perfectly ripe peaches and juicy blueberries are nestled between a buttery shortbread crust and a golden crumble topping.
These bars are great for summer picnics, potlucks, or as a fruity afternoon treat with a scoop of vanilla ice cream. The combination of tart and sweet fruits paired with a lightly spiced crumble makes them a standout seasonal dessert.
Ingredients:
For the crust and crumble:
- 2 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- 1 cup unsalted butter, cold and cubed
- 1 large egg
For the filling:
- 2 cups fresh blueberries
- 2 cups fresh peaches, peeled and diced
- 1 tbsp lemon juice
- ¼ cup granulated sugar
- 1 tbsp cornstarch
Instructions:
- Preheat oven to 375°F (190°C). Line a 9×13-inch baking dish with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in the egg.
- Press two-thirds of the mixture firmly into the bottom of the prepared pan to form the crust.
- In another bowl, mix peaches, blueberries, lemon juice, sugar, and cornstarch. Spread evenly over the crust.
- Sprinkle the remaining crumble mixture over the fruit filling.
- Bake for 40–45 minutes, or until the top is golden and fruit is bubbling.
- Cool completely before cutting into bars.
With their vibrant color and juicy flavor, these bars taste like sunshine in every bite.
They store well in the fridge and are even better the next day, making them a reliable make-ahead dessert for summer gatherings.
Zucchini Cheddar Cornbread Bake
This Zucchini Cheddar Cornbread Bake is a savory twist on classic cornbread, making the most of summer’s bountiful zucchini harvest.
The moist texture and cheesy flavor are comforting and satisfying without being too heavy. Whether served as a side at a barbecue or as a light summer lunch with a salad, this bake is hearty, healthy, and delicious.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- 2 large eggs
- ¼ cup melted butter
- 1 ½ cups shredded zucchini (excess moisture squeezed out)
- 1 cup shredded sharp cheddar cheese
- ¼ cup chopped scallions (optional)
Instructions:
- Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish.
- In a large bowl, combine cornmeal, flour, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, eggs, and melted butter.
- Stir the wet ingredients into the dry until just combined.
- Fold in zucchini, cheese, and scallions if using.
- Pour batter into prepared dish and smooth the top.
- Bake for 30–35 minutes or until golden and a toothpick comes out clean.
- Cool slightly before slicing.
This savory bake is a brilliant way to use up garden zucchini, and it pairs beautifully with grilled meats, chili, or even a simple soup.
It’s the kind of comforting, cheesy side dish that earns a permanent place in your summer recipe rotation.
Lemon Raspberry Yogurt Cake
Lemon Raspberry Yogurt Cake is the epitome of a bright and refreshing summer dessert.
The Greek yogurt keeps the cake incredibly moist, while the lemon zest and raspberries bring a burst of citrusy, tangy flavor. Light, fluffy, and just the right amount of sweet, this bake is ideal for brunch, tea time, or a post-dinner treat on a warm day.
Ingredients:
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup plain Greek yogurt
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- ½ cup vegetable oil
- 1 cup fresh raspberries
- 1 tbsp flour (for coating raspberries)
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment.
- In a medium bowl, whisk flour, baking powder, and salt.
- In a large bowl, combine yogurt, sugar, eggs, vanilla, and lemon zest. Mix well.
- Slowly add the dry ingredients to the wet, stirring until just combined.
- Gently fold in oil until the batter is smooth.
- Toss raspberries with 1 tbsp flour, then gently fold into the batter.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick comes out clean.
- Let cool for 10 minutes before removing from the pan.
This cake is a celebration of summer’s zesty and fruity flavors.
It keeps beautifully for several days and can be served with a dusting of powdered sugar or a dollop of whipped cream. It’s a crowd-pleaser with a balance of brightness and richness that’s just right for warm-weather occasions.
Tomato Basil Feta Galette
The Tomato Basil Feta Galette is a rustic yet elegant dish that highlights the bold flavors of summer.
Juicy tomatoes, fragrant basil, and tangy feta cheese are wrapped in a flaky, buttery crust—this galette is like a summer garden in pie form. It’s perfect as a light lunch, a savory appetizer, or a unique addition to your picnic basket.
Ingredients:
For the crust:
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter, cold and cubed
- ¼ cup ice water
For the filling:
- 3–4 ripe tomatoes, sliced
- ½ tsp salt (plus extra for sprinkling)
- ½ cup crumbled feta cheese
- 1 tbsp olive oil
- Fresh basil leaves, chopped
- 1 egg (for egg wash)
Instructions:
- In a food processor, combine flour and salt. Pulse in the butter until the mixture resembles coarse crumbs.
- Slowly add ice water and pulse just until dough comes together. Form into a disk, wrap, and chill for at least 30 minutes.
- Meanwhile, lay tomato slices on paper towels and sprinkle with salt to draw out moisture. Let sit for 15 minutes, then pat dry.
- Preheat oven to 400°F (200°C). Roll dough into a 12-inch circle on parchment paper.
- Scatter feta in the center, leaving a 2-inch border. Layer tomatoes on top and sprinkle with basil.
- Fold the edges of the dough over the filling, pleating as needed. Brush crust with egg wash.
- Bake for 35–40 minutes until golden brown. Cool slightly before slicing.
This galette is both light and flavorful—an effortless showcase of peak-season ingredients.
It’s just as delicious warm as it is at room temperature, making it a versatile option for any summer gathering.
Strawberry Lemonade Muffins
Strawberry Lemonade Muffins bring the refreshing taste of summer into a handheld treat. These muffins are soft and fluffy, bursting with fresh strawberries and bright lemon zest, making them perfect for breakfasts, brunches, or sweet summer snacks.
The balance of tart and sweet is incredibly satisfying, reminiscent of sipping on a cool glass of strawberry lemonade on a sunny day.
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar
- Zest of 1 lemon
- ¾ cup buttermilk
- 2 large eggs
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- 1 ½ cups diced fresh strawberries
Instructions:
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
- In a large bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, whisk sugar with lemon zest, then add buttermilk, eggs, oil, and vanilla.
- Combine wet and dry ingredients, mixing until just combined. Fold in strawberries gently.
- Fill muffin cups ¾ full.
- Bake for 18–22 minutes, or until tops are golden and a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack.
These muffins are a delightful burst of summer in every bite.
They’re tender, flavorful, and not overly sweet—perfect with a cup of iced tea or served at a backyard brunch.
Cherry Almond Clafoutis
Cherry Almond Clafoutis is a French-inspired baked custard that’s as easy as it is elegant.
Juicy, fresh cherries are baked into a lightly sweet, almond-scented batter that puffs up golden in the oven. Served slightly warm or chilled, this clafoutis is an ideal dessert to serve after a summer dinner party or enjoy casually on a lazy weekend afternoon.
Ingredients:
- 1 cup whole milk
- 3 large eggs
- ½ cup granulated sugar
- ½ cup all-purpose flour
- 1 tsp vanilla extract
- ½ tsp almond extract
- Pinch of salt
- 2 cups fresh cherries, pitted
- Powdered sugar (for dusting)
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or baking pan.
- In a blender or mixing bowl, combine milk, eggs, sugar, flour, vanilla, almond extract, and salt. Blend or whisk until smooth.
- Pour a small amount of batter into the dish to cover the bottom. Bake for 5 minutes until just set.
- Add cherries evenly across the dish, then pour the remaining batter on top.
- Bake for 35–40 minutes or until puffed and golden.
- Let cool slightly and dust with powdered sugar before serving.
Light, custardy, and full of juicy cherries, this clafoutis is a stunning yet simple dessert that lets summer fruit shine.
It’s equally wonderful served warm with whipped cream or chilled straight from the fridge the next day.
Coconut Lime Shortbread Cookies
Coconut Lime Shortbread Cookies are a tropical twist on the classic shortbread.
The rich, buttery flavor of the shortbread is perfectly complemented by the freshness of lime zest and the sweetness of shredded coconut. These cookies are perfect for summer gatherings, tea parties, or just a simple indulgence with a cold drink on a warm day.
Ingredients:
- 2 cups all-purpose flour
- ¾ cup powdered sugar
- 1 cup unsalted butter, softened
- ½ tsp vanilla extract
- Zest of 2 limes
- ¾ cup unsweetened shredded coconut
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter, powdered sugar, vanilla extract, and lime zest until light and fluffy.
- Gradually add flour and salt, mixing until just combined.
- Stir in shredded coconut until evenly distributed.
- Roll the dough into 1-inch balls and flatten slightly with the bottom of a glass.
- Bake for 12–15 minutes or until edges are lightly golden.
- Cool on a wire rack before serving.
These cookies are buttery with a delightful crunch and a burst of citrusy brightness from the lime.
They’re incredibly easy to make, and the tropical coconut flavor makes them perfect for a summer treat. Enjoy them with a cup of iced tea or lemonade!
Grilled Peach and Prosciutto Flatbread
Grilled Peach and Prosciutto Flatbread is a savory-sweet dish that takes advantage of summer’s ripe peaches and the smoky flavor from the grill.
The combination of juicy peaches, salty prosciutto, and creamy ricotta on a crispy flatbread is simply irresistible. It makes for a perfect appetizer, lunch, or a light dinner with a glass of chilled rosé.
Ingredients:
- 2 flatbreads or pizza dough (store-bought or homemade)
- 2 ripe peaches, sliced
- 4 slices prosciutto
- ½ cup ricotta cheese
- 1 tbsp honey
- Fresh basil leaves
- Olive oil (for drizzling)
- Salt and pepper, to taste
Instructions:
- Preheat grill to medium-high heat.
- Brush flatbreads with olive oil on both sides and season with a pinch of salt and pepper.
- Grill flatbreads for 2–3 minutes per side until lightly charred and crispy.
- While flatbreads are grilling, lightly grill peach slices for about 2 minutes on each side until grill marks appear.
- Once flatbreads are grilled, spread a thin layer of ricotta cheese on each.
- Top with grilled peaches, prosciutto, and drizzle with honey.
- Finish with fresh basil leaves for garnish. Serve warm.
This flatbread is a delightful balance of sweet and savory.
The smoky char from the grill complements the sweet peaches and savory prosciutto, while the ricotta adds a creamy richness. It’s the kind of dish that’s perfect for a warm summer evening when you’re dining al fresco.
Blueberry Lemon Cheesecake Bars
Blueberry Lemon Cheesecake Bars combine the tanginess of a classic cheesecake with the brightness of lemon and the sweetness of blueberries.
These bars have a creamy, velvety filling with a crunchy graham cracker crust, making them a perfect treat for summer parties, picnics, or even as a refreshing dessert after a barbecue. The mix of flavors is light, fruity, and completely satisfying.
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
For the filling:
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 ½ cups fresh blueberries
- 2 tbsp fresh lemon juice
Instructions:
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- For the crust, combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the prepared pan.
- Bake the crust for 10 minutes until golden, then remove from the oven to cool slightly.
- For the filling, beat together cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and lemon zest.
- Pour the cream cheese filling over the cooled crust.
- Drop spoonfuls of blueberries over the filling and gently swirl with a toothpick or knife.
- Bake for 30–35 minutes or until the center is set and the edges are lightly golden.
- Cool completely, then refrigerate for at least 2 hours before cutting into bars.
- Serve with additional fresh blueberries on top, if desired.
These cheesecake bars are both refreshing and indulgent.
The lemon adds a tangy kick that pairs perfectly with the rich cream cheese filling, while the blueberries provide juicy bursts of flavor in every bite. They’re the perfect way to end a summer meal on a sweet note!
Raspberry Almond Crumble Bars
Raspberry Almond Crumble Bars are a sweet and tangy treat that features a buttery, almond-infused crust with a layer of tart raspberries and a crumbly almond topping.
These bars are not only delicious but also easy to make, perfect for summer picnics, afternoon snacks, or dessert. The combination of fresh raspberries and the nutty flavor of almonds makes for an irresistible summer dessert.
Ingredients:
For the crust and topping:
- 1 ½ cups all-purpose flour
- ¾ cup rolled oats
- ½ cup slivered almonds
- ⅓ cup granulated sugar
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, cold and cubed
- 1 large egg
For the filling:
- 2 cups fresh raspberries
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Instructions:
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a bowl, mix flour, oats, slivered almonds, sugar, baking powder, and salt.
- Add the cold cubed butter and rub it into the dry ingredients with your fingers or use a pastry cutter until it forms a crumbly mixture. Stir in the egg.
- Press two-thirds of the mixture into the bottom of the pan to form the crust.
- For the filling, mix raspberries, sugar, cornstarch, and lemon juice in a bowl. Spread the raspberry mixture over the crust.
- Sprinkle the remaining crumble mixture over the filling.
- Bake for 35–40 minutes, until golden and bubbly.
- Cool completely before cutting into bars.
These bars are a beautiful balance of sweet and tart, with the almond crumble adding a wonderful crunch.
They make a great dessert for a summer gathering and can be easily transported, making them a great choice for picnics or potlucks.
Watermelon and Mint Focaccia
Watermelon and Mint Focaccia is a unique and refreshing twist on the classic Italian flatbread. The soft, slightly sweet focaccia dough is topped with juicy watermelon and fresh mint, then drizzled with olive oil for an aromatic summer treat.
This bread works wonderfully as an appetizer or a side dish at a barbecue or summer dinner.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 packet active dry yeast (about 2 ¼ tsp)
- 1 cup warm water
- 3 tbsp olive oil (plus extra for drizzling)
- 2 cups seedless watermelon, diced
- Fresh mint leaves, torn
- Coarse sea salt, for sprinkling
Instructions:
- In a bowl, combine flour, sugar, and salt. In a separate small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until foamy.
- Add the yeast mixture and olive oil to the flour mixture. Stir until it forms a dough, then knead for 5–7 minutes until smooth.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for about 1 hour, or until doubled in size.
- Preheat oven to 400°F (200°C).
- Punch down the dough and transfer it to a greased baking sheet. Use your fingers to press the dough into a rectangular shape.
- Arrange the diced watermelon evenly over the dough and sprinkle with torn mint leaves. Drizzle with olive oil and sprinkle with coarse sea salt.
- Bake for 20–25 minutes, or until the focaccia is golden and slightly crispy around the edges.
- Let cool for a few minutes before slicing and serving.
This focaccia is a refreshing combination of savory and sweet.
The watermelon adds juiciness and sweetness, while the mint provides a cooling contrast, making it an ideal dish for a hot summer day. It’s a perfect centerpiece for a light lunch or a unique addition to any outdoor gathering.
Chocolate Chip Banana Bread
Chocolate Chip Banana Bread is the perfect way to use up ripe bananas, and the addition of chocolate chips makes this moist bread extra indulgent.
It’s a comforting, slightly sweet treat that works well as a breakfast, snack, or dessert. The rich flavor of the bananas paired with the gooey chocolate chips makes this bread a crowd-pleaser during the summer months.
Ingredients:
- 3 ripe bananas, mashed
- 1 cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup semi-sweet chocolate chips
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, mash the bananas until smooth. Stir in sugar, eggs, melted butter, and vanilla extract.
- In another bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, mixing until just combined.
- Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 60–70 minutes, or until a toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This chocolate chip banana bread is moist, flavorful, and just the right amount of sweet.
It’s perfect for breakfast on a lazy weekend morning or as an afternoon snack with a cup of coffee. The chocolate chips add a touch of indulgence, making this bread a real treat for banana lovers.
Lemon Raspberry Bundt Cake
Lemon Raspberry Bundt Cake is a beautiful, vibrant dessert that combines the refreshing tang of lemon with the sweetness of fresh raspberries.
This cake has a soft, moist texture and is topped with a zesty lemon glaze, making it the perfect treat for any summer celebration or gathering.
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- 1 cup sour cream
- 1 ½ cups fresh raspberries
For the glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp milk
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and lemon zest.
- Add flour mixture in three parts, alternating with sour cream. Begin and end with the dry ingredients.
- Gently fold in the raspberries, being careful not to crush them.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, lemon juice, and milk until smooth. Drizzle over the cooled cake.
This cake is bright and fresh with bursts of raspberries and a refreshing lemon glaze that gives it a zesty finish.
It’s perfect for a summer brunch or as a stunning dessert for a gathering.
Grilled Corn and Jalapeño Cheddar Skillet Cornbread
Grilled Corn and Jalapeño Cheddar Skillet Cornbread is a savory, flavorful cornbread with a spicy kick from jalapeños and a smoky, sweet addition from grilled corn.
The combination of cheese, corn, and a hint of heat makes this bread an excellent side dish for summer barbecues, grilled meats, or chili.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup milk
- 1 cup shredded sharp cheddar cheese
- 2 tbsp unsalted butter, melted
- 1 tbsp honey
- 1 cup fresh grilled corn kernels (about 2 ears of corn)
- 2 jalapeños, finely chopped (seeds removed for less heat)
Instructions:
- Preheat oven to 375°F (190°C). Grease a 10-inch cast-iron skillet or baking pan.
- In a bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, buttermilk, milk, melted butter, and honey.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the cheese, grilled corn, and jalapeños.
- Pour the batter into the prepared skillet and smooth the top.
- Bake for 25–30 minutes, or until a toothpick comes out clean.
- Let cool for 5 minutes before slicing and serving.
This cornbread has a perfect balance of savory flavors and a hint of heat, making it an excellent addition to any summer meal.
The smoky grilled corn adds depth, and the cheddar cheese provides richness, making this cornbread stand out at your next BBQ or picnic.
Peach Streusel Coffee Cake
Peach Streusel Coffee Cake is a delicious way to enjoy fresh, juicy peaches in a light, fluffy coffee cake with a sweet, crunchy streusel topping.
Perfect for brunch, a morning treat, or a summer dessert, this cake is packed with flavor and has the right amount of sweetness. It pairs wonderfully with a cup of coffee or tea.
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 2 cups fresh peaches, peeled and diced
For the streusel topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- ¼ cup unsalted butter, cold and cubed
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Add the dry ingredients to the wet ingredients, alternating with sour cream, and mix until smooth.
- Gently fold in diced peaches.
- Pour the batter into the prepared pan and smooth the top.
- For the streusel topping, mix flour, sugar, and cinnamon in a bowl. Add cold butter and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping evenly over the cake batter.
- Bake for 35–40 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
This Peach Streusel Coffee Cake is moist and fragrant with bursts of fresh peaches and a satisfying crunch from the streusel.
It’s perfect for a summer brunch or as an afternoon snack with a cup of tea or coffee.
Zucchini and Parmesan Savory Scones
Zucchini and Parmesan Savory Scones are a perfect way to incorporate fresh summer zucchini into a delicious, flaky baked good.
These scones are light and airy, with a savory touch from the Parmesan cheese and a bit of freshness from the zucchini. They’re great for breakfast, brunch, or served as a side with a salad or soup.
Ingredients:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup unsalted butter, cold and cubed
- 1 cup grated zucchini (squeezed dry)
- 1 cup grated Parmesan cheese
- 1 large egg
- ½ cup heavy cream
Instructions:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, and pepper.
- Cut in the cold butter with a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Stir in the grated zucchini and Parmesan cheese.
- In a small bowl, whisk the egg and heavy cream together. Add to the flour mixture and stir until just combined (don’t overmix).
- Turn the dough onto a floured surface and gently pat it into a 1-inch thick circle. Cut into wedges and place on the prepared baking sheet.
- Bake for 20–25 minutes, or until golden brown on top.
- Cool slightly before serving.
These savory scones are a fantastic way to use up zucchini and are an excellent addition to any summer brunch spread.
The Parmesan adds a nutty depth, while the zucchini provides moisture, making the scones tender and flavorful.
Sweet Corn and Blueberry Pie
Sweet Corn and Blueberry Pie is a unique and refreshing twist on a classic summer pie. The sweet corn provides a subtle, creamy texture that pairs perfectly with the bright and tart blueberries.
This pie is an unexpected yet delicious combination, perfect for summer gatherings, barbecues, or a dessert on a warm evening.
Ingredients:
For the filling:
- 2 cups fresh blueberries
- 1 cup fresh corn kernels (about 2 ears of corn)
- ¾ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- ½ tsp vanilla extract
- Pinch of salt
For the crust:
- 1 pre-made pie crust (or homemade)
- 1 egg (for egg wash)
Instructions:
- Preheat oven to 375°F (190°C).
- Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges.
- In a large bowl, mix the blueberries, corn kernels, sugar, cornstarch, lemon juice, vanilla, and salt until well combined.
- Pour the filling into the prepared pie crust.
- Brush the edges of the crust with an egg wash (beat the egg with a tablespoon of water).
- Bake the pie for 45–50 minutes, or until the filling is bubbly and the crust is golden brown.
- Let the pie cool for at least 2 hours before serving.
This pie is a fun and inventive take on traditional summer pies.
The sweet corn gives the filling a creamy texture, while the blueberries add a burst of fruitiness, making it a unique dessert that’s perfect for warm summer days.
Key Lime Pie Bars
Key Lime Pie Bars offer all the deliciously tart and creamy goodness of classic key lime pie in a convenient, portable bar form.
With a buttery graham cracker crust, a tangy lime filling, and a touch of whipped cream on top, these bars are a perfect summer treat, especially for picnics or outdoor parties.
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
For the filling:
- 3 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- ½ cup freshly squeezed key lime juice (about 4–5 limes)
- Zest of 1 lime
For the topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- For the crust, combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture evenly into the bottom of the prepared pan.
- Bake the crust for 8–10 minutes, or until golden and set. Remove from the oven and set aside to cool.
- For the filling, whisk together egg yolks, sweetened condensed milk, lime juice, and lime zest in a bowl until smooth.
- Pour the filling over the cooled crust and spread evenly.
- Bake for 15–18 minutes, or until the filling is set. Let cool completely at room temperature, then refrigerate for at least 2 hours.
- For the topping, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Spread the whipped cream on top of the chilled bars and garnish with additional lime zest, if desired.
- Cut into bars and serve.
These Key Lime Pie Bars are refreshingly tart and creamy with a crisp graham cracker crust.
They’re perfect for serving a crowd and are sure to be a hit at any summer gathering.
Mango Coconut Loaf Cake
Mango Coconut Loaf Cake is a tropical-inspired dessert that combines the sweetness of ripe mangoes with the rich flavor of coconut.
The cake is moist, soft, and bursting with fruity goodness. This loaf is perfect for a summer afternoon snack, breakfast, or even as a light dessert to complement a tropical-themed gathering.
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup canned coconut milk
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh mango, diced (about 1 ripe mango)
- ½ cup shredded coconut
For the glaze:
- ½ cup powdered sugar
- 2 tbsp coconut milk
- 1 tbsp lime juice
Instructions:
- Preheat oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Begin and end with the dry ingredients, mixing just until combined.
- Gently fold in diced mango and shredded coconut.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, coconut milk, and lime juice. Drizzle the glaze over the cooled cake.
This Mango Coconut Loaf Cake is tropical, sweet, and refreshing with a moist crumb and a hint of lime from the glaze.
It’s a great treat to bring to a summer party or enjoy on a warm afternoon.
Strawberry Rhubarb Crisp
Strawberry Rhubarb Crisp is a perfect summer dessert that balances the tartness of rhubarb with the sweetness of strawberries.
Topped with a buttery, golden oat crumble, this crisp is best served warm with a scoop of vanilla ice cream. It’s the perfect way to enjoy the seasonal produce during late spring and early summer.
Ingredients:
For the filling:
- 3 cups fresh strawberries, hulled and sliced
- 2 cups fresh rhubarb, chopped
- ¾ cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp lemon juice
- ¼ tsp vanilla extract
For the topping:
- 1 cup old-fashioned rolled oats
- ½ cup all-purpose flour
- ¼ cup packed brown sugar
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, cold and cubed
Instructions:
- Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
- In a bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract. Pour the mixture into the prepared baking dish.
- In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add the cold butter and use a pastry cutter or your hands to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the oat topping evenly over the fruit filling.
- Bake for 40–45 minutes, or until the filling is bubbly and the topping is golden brown.
- Let the crisp cool for about 10 minutes before serving.
This Strawberry Rhubarb Crisp is a comforting and fruity dessert, with a perfectly sweetened filling and a crunchy, buttery topping.
It’s a great dish to make when you have an abundance of fresh strawberries and rhubarb and is sure to be a hit at your next summer gathering.
Blueberry Lemon Cheesecake Bars
Blueberry Lemon Cheesecake Bars are creamy, tangy, and bursting with fresh blueberries. With a buttery graham cracker crust, a rich lemon-scented cheesecake filling, and a fresh blueberry compote topping, these bars make for a light yet indulgent dessert.
They’re easy to make and are perfect for serving at parties or bringing to a picnic.
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
For the cheesecake filling:
- 2 cups cream cheese, softened
- 1 cup sour cream
- 2 large eggs
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 2 tbsp lemon juice
- 1 tbsp lemon zest
For the blueberry topping:
- 2 cups fresh blueberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp water
- 1 tsp cornstarch
Instructions:
- Preheat oven to 325°F (160°C). Grease an 8×8-inch baking pan and line it with parchment paper.
- For the crust, combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the prepared pan.
- Bake the crust for 8–10 minutes, then remove from the oven and let it cool.
- For the cheesecake filling, beat cream cheese, sour cream, sugar, and flour until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in lemon juice and zest.
- Pour the filling over the cooled crust and smooth the top. Bake for 25–30 minutes, or until the edges are set and the center is slightly jiggly. Let cool completely at room temperature.
- For the blueberry topping, combine blueberries, sugar, lemon juice, water, and cornstarch in a small saucepan. Cook over medium heat, stirring occasionally, until the blueberries release their juices and the sauce thickens (about 5–7 minutes).
- Let the blueberry compote cool to room temperature, then spread it over the cooled cheesecake bars.
- Refrigerate for at least 3 hours before slicing into bars and serving.
These Blueberry Lemon Cheesecake Bars are creamy, tangy, and bursting with summer fruit.
The contrast between the tart lemon and sweet blueberries makes them a perfect treat for warm weather.
Peach and Basil Galette
Peach and Basil Galette combines the sweetness of ripe summer peaches with the fresh, herbal flavor of basil.
This rustic, free-form tart is perfect for showcasing the season’s fruit and makes for an elegant yet simple dessert. The flaky crust and savory hint of basil elevate the sweetness of the peaches, making it a unique treat for a summer gathering.
Ingredients:
For the crust:
- 1 ¼ cups all-purpose flour
- ¼ tsp salt
- 1 tbsp granulated sugar
- ½ cup unsalted butter, cold and cubed
- ¼ cup ice water
For the filling:
- 4 ripe peaches, peeled and sliced
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp fresh basil, finely chopped
- 1 tsp lemon juice
- 1 egg (for egg wash)
Instructions:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a food processor, combine flour, salt, and sugar. Add the cold butter and pulse until the mixture resembles coarse crumbs. Slowly add ice water, a tablespoon at a time, and pulse until the dough begins to come together.
- Turn the dough out onto a floured surface and shape it into a disc. Wrap it in plastic wrap and chill in the fridge for at least 30 minutes.
- For the filling, toss the peach slices with sugar, cornstarch, basil, and lemon juice in a bowl.
- Roll out the dough into a 12-inch circle on a floured surface. Place it on the prepared baking sheet.
- Spoon the peach filling into the center of the dough, leaving a border. Fold the edges of the dough over the filling, pleating as you go.
- Brush the edges of the dough with a beaten egg.
- Bake for 35–40 minutes, or until the crust is golden and the peaches are tender.
- Allow to cool for a few minutes before slicing and serving.
This Peach and Basil Galette is a delightful way to use summer peaches.
The fresh basil adds a surprising depth of flavor that contrasts beautifully with the sweetness of the fruit.
Blackberry Lime Cheesecake
Blackberry Lime Cheesecake is a zesty, creamy dessert that features a tangy lime cheesecake filling topped with a vibrant, sweet blackberry sauce.
This easy-to-make cheesecake offers a delicious balance of tart and sweet flavors, making it a perfect choice for a refreshing summer dessert.
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the cheesecake filling:
- 2 cups cream cheese, softened
- 1 cup sour cream
- ¾ cup granulated sugar
- 3 large eggs
- 2 tbsp lime juice
- Zest of 1 lime
For the blackberry sauce:
- 2 cups fresh blackberries
- ½ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 1 tbsp water
Instructions:
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- For the crust, combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the prepared pan.
- Bake the crust for 8–10 minutes, then remove and let cool.
- For the filling, beat cream cheese, sour cream, and sugar together until smooth. Add eggs one at a time, beating well after each addition. Stir in lime juice and zest.
- Pour the cheesecake filling over the cooled crust. Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours.
- For the blackberry sauce, combine blackberries, sugar, lemon juice, and cornstarch mixture in a saucepan over medium heat. Stir until the sauce thickens and the berries break down.
- Let the sauce cool, then pour over the chilled cheesecake before serving.
This Blackberry Lime Cheesecake is creamy and tangy with the perfect balance of fresh fruit flavors.
The rich cheesecake filling pairs wonderfully with the bright and slightly tart blackberry sauce.
Pineapple Coconut Bars
Pineapple Coconut Bars are a tropical, sweet treat with a soft, cake-like texture. The combination of pineapple and coconut brings a refreshing flavor, making these bars perfect for summer picnics, barbecues, or as a light dessert on a warm day.
They’re simple to make and are sure to be a crowd-pleaser.
Ingredients:
For the crust:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 egg
- ½ tsp vanilla extract
For the filling:
- 1 can (20 oz) crushed pineapple, drained
- 1 cup shredded coconut
- 1/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan and line with parchment paper.
- For the crust, cream together butter and sugar in a bowl until light and fluffy. Add the egg and vanilla, and mix until combined.
- Gradually add the flour and mix until a dough forms. Press the dough into the bottom of the prepared pan to form a crust.
- Bake the crust for 10–12 minutes, or until lightly golden.
- For the filling, whisk together the eggs, sugar, vanilla, and flour in a bowl. Stir in the drained pineapple and shredded coconut.
- Pour the filling over the baked crust and spread evenly.
- Bake for 25–30 minutes, or until the top is golden and set.
- Let the bars cool completely before cutting into squares and serving.
Pineapple Coconut Bars are soft and moist, with tropical flavors that transport you to a beachside paradise.
The light texture and sweet coconut complement the tangy pineapple, making these bars a perfect summer snack or dessert.
